Twice-Baked Potato Casserole
A comforting and hearty casserole made with creamy russet potatoes, crispy bacon, and gooey cheddar cheese, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces Russet potatoes These are the star of the dish for their creamy texture.
- 8 ounces Bacon Crispy bacon adds a smoky flavor.
- 2 cups Sharp cheddar cheese For that perfect sharpness and gooeyness.
- 1/4 cup Green onions Chopped for crunch and freshness.
- 1 cup Sour cream Makes the potatoes creamy.
- 1/2 cup Butter Adds richness.
- 1 teaspoon Salt Essential for seasoning.
- 1/2 teaspoon Black pepper Essential for seasoning.
Instructions
Preparation
- Preheat your oven to 350°F.
- Scrub the potatoes clean under running water.
- Bring a large pot of salted water to a boil, and add the whole potatoes. Cook until tender, about 20-30 minutes.
- Drain the cooked potatoes and let them cool slightly.
- Scoop out the insides into a large mixing bowl, leaving some potato around the edges.
- Mash the potatoes until smooth, then mix in sour cream, butter, salt, and pepper until creamy.
- Stir in half of the bacon, cheese, and green onions.
- Spoon the mixture into a 9x13-inch casserole dish.
- Top with remaining bacon, cheese, and green onions.
Baking
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
Notes
For a crispy top, broil the casserole for the last few minutes. Add cayenne pepper or diced jalapeños for a spicy kick.